Double Dressed Garlic Bread Salad

Double Dressed Garlic Bread Salad 

With Romaine, Watercress, Radishes, Sour Cream & Salsa Verde 

Plant Based / Dairy Free

Serves 4

We introduce our newest summer salad to live for! Warm, crisp garlic bread slices laid on a bed of fresh tender greens and radishes, then double drizzled with a herby salsa verde and a beautiful sour cream dressing. With these ingredients, this salad is also a nutritional powerhouse. Wonderful to eat by hand, placed in a large platter so that everyone can help themselves. In our books, this is culinary paradise! 

Ingredients

- For the garlic bread -

1-2 sourdough baguettes or bread of choice, sliced

60g plant based butter, softened

4 garlic cloves, minced

3tbsp finely chopped fresh parsley

1tbsp finely chopped fresh rosemary

1tbsp olive oil

Salt & pepper to taste

- For the sour cream -

100g cashews

50g slivered almonds

125ml water

The juice of one lemon

1tbsp white wine vinegar

1tsp nutritional yeast

1/2tsp salt

1 probiotic capsule (optional but recommended)

- For the salsa verde -

60ml extra virgin olive oil

1 small shallot finely chopped

1 bunch of parsley, finely chopped 

A few leaves of fresh basil, finely chopped

A few leaves of fresh mint, finely chopped

1tbsp capers

1tsp lemon zest

Juice of one lemon

- To put together -

2 little gem lettuces, leaves separated

1 bunch watercress

5-6 radishes, finely sliced

A few sultana raisins (optional)

Method

For the garlic bread, slice the baguette as finely as you can, then mix all other ingredients in a bowl. Generally spread each slice with the butter mixture and, before serving, place on the griddle over medium heat until crispy and gently browned.* Alternatively, you can also fry the garlic bread in a dry frying pan for a couple of minutes on each side.

For the sour cream, place the cashews and almonds in a small saucepan and cover with water. Bring to a boil and simmer for 20 minutes. Drain and place in a high speed blender or a food processor with the rest of the ingredients. Blend for a few minutes, until very smooth and creamy, scraping down in intervals for an even mixture.

For the salsa verde, place all ingredients in a mortar and pestle and bruise everything well, until you get a chunky, juicy paste. Alternatively you can blend in a food processor, or simply chop and mix in a bowl by hand.

To put together, layer the lettuce leaves, the watercress, the radish slices and the garlic bread slices, in an overlapping manner. Scatter the sultanas, if using, dollop the sour cream and drizzle the salsa verde all over. So delicious! Enjoy!

Notes

You can use store bought plant based sour cream if you are short for time. We love the one by Oatley. 

Left over garlic butter can be placed in the fridge, or an ice cube tray in the freezer and defrosted as needed.

Left over sour cream will keep for a week in the fridge. The flavours will intensify the more in ferments. Lovely with almost anything!

Watercress is at the top of the list of powerhouse vegetables. It offers a vast array of nutrients, in particular vitamins K, A and C and other minerals. It is an impressive antioxidant and contains potent anti cancer compounds called isothiocyanates, that have been shown to ward off several types of cancer and other chronic diseases. It also boosts immune function, protects eye health, may aid weight loss and also may enhance athletic performance.

Romaine lettuce is low in fiber, but high in minerals, such as calcium, phosphorous, magnesium, and potassium. It is naturally low in sodium and rich in vitamin C, vitamin K, and folate. It is also a good source of beta carotene, which converts into vitamin A in the body.

Radishes are packed with vitamin C, antioxidants, anti cancer properties and other beneficial nutrients, such as potassium, folate, magnesium, calcium and zinc. They are peppery, slightly sweet and crunchy and a delicious addition to salads, sandwiches and dips.

*When grilling, roasting, baking, frying or barbecuing, avoid burning so that food looks black and chargrilled. Foods cooked in high temperatures produce a compound called acrylamide, a known potential toxin and carcinogen in industrial forms, which may be linked to cancer development after consumption.